Staples- Gourmet recipes

The Indulgence Egg

Made with Oriado 60%

An exclusive recipe by Philippe Tayac
Makes one 17cm egg (approx 430g)

3 steps

Make on the day: Molded chocolate - Wafer crisp - Optional molded chocolate

You will need: Egg mold (17 cm) - Thermometer

Recipe Step by Step

MOLDING

150g Oriado 60% (for one half-egg)

Preparation time: 15 minutes

Refrigerate for: 20 minutes

Temper the ORIADO 60% chocolate using the temperature chart below.

Ladle the chocolate into the molds.

Turn the molds over, let them drain on a wire rack for a few moments, trim away any excess, then leave them to set in the refrigerator for 20 minutes.

To check if the chocolate has set, simply turn the mold over in your hands and see if the egg comes away.

Trim off any excess.

If you would like a thicker shell, you can add another layer of molded chocolate.

WAFER CRISP

165g 35% milk chocolate and hazelnut gianduja or AZÉLIA 35% chocolate

35g JIVARA 40% chocolate

40g Smooth 50% nutty almond and hazelnut praliné

35g Crispy wafers

2g Fleur de sel

Preparation time: 15 minutes

Refrigerate for: 20 minutes

Melt the JIVARA 40% chocolate and the 35% milk chocolate and hazelnut gianduja in a double boiler.

Mix in the smooth 50% nutty almond and hazelnut praliné.

Finish by adding the wafers and fleur de sel.

Spoon a layer of the wafer crisp inside the egg halves so they are completely coated.

Leave to set in the refrigerator for 20 minutes, then trim off any excess.

OPTIONAL MOLDED CHOCOLATE

150g ORIADO 60% chocolate (for one half-egg)

Preparation time: 15 minutes

Refrigerate for: 20 minutes

If you would like to cover the crisp, you can add another layer of molded chocolate.

Assembly and finishing

Preparation time: 10 minutes

Refrigerate for: 20 minutes

Trim away any excess one last time and seal together the egg halves by melting their edges on a hot plate (136/140°F or 58/60°C) so they stick together solidly.

Leave to set in the refrigerator.

Finish by gently tying a ribbon around the egg.